Whole Wheat Snickerdoodles
"This recipe is from the premier issue of Taste of Home. When I first tried these I had only used whole wheat flour in breads. This is now my most requested cookie recipe. They are without a doubt my kids' favorite."
photo by lilsweetie
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
60
ingredients
- 1 1⁄2 cups sugar
- 1 cup butter or 1 cup margarine, softened
- 1 large egg, plus
- 1 large egg white
- 1 1⁄2 cups whole wheat flour
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
-
TOPPING
- 2 tablespoons sugar
- 2 teaspoons cinnamon
directions
- Cream sugar and butter until fluffy.
- Add egg and egg white and beat until well mixed.
- Combine dry ingredients and add to creamed mixture.
- Beat well (dough will be stiff).
- Combine topping ingredients.
- Shape dough into balls slightly larger than 1" and roll in cinnamon-sugar.
- Place 2" apart on ungreased baking sheets.
- Bake at 400° for 8-10 minutes.
- Cookies will puff up and flatten as they bake.
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Reviews
-
Mine cracked on the top and puffed but did not flatten. My 2 and 4yr olds both asked for more. I can taste the whole wheat in them but it's not overwhelming. Very tasty and the boys had a great time helping making them! Thanks for sharing the recipe! -
I have been using this recipe for a few years now and can't believe I never took the time to rate it. Delicious! A great cookie that is a bit better for you yet doesn't taste like it! It holds up well, has a nice thickness and the whole wheat is not overpowering. My whole family really likes this cookie. Thanks Goofus! -
Soooo good! It can be tough to do whole wheat cookies right, but these were amazing. Required a little more of the topping mixture than called for, but that's easy to increase. I replaced 1/4 cup of the sugar with granular Splenda with great results (I'll try 1/2 cup of it next time). Thanks for a wonderful recipe! -
Great cookie! Easy to make. Even easier to eat! We got 47 out of our batch and they took exactly 10 minutes to bake. My whole family loved them! Thanks for posting. -
This cookie just didn't do it for me. All I could taste was an aftertaste of the wheat flour ... and I don't know if it was an ommission in the recipe but I have never had a snickerdoodle without cream of tartar before. They just didn't have that *twang/zip* that I associate with a snickerdoodle. My daughter, however, who normally doesn't like snickerdoodles, likes these. Thanks for submitting!!
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Tweaks
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Soooo good! It can be tough to do whole wheat cookies right, but these were amazing. Required a little more of the topping mixture than called for, but that's easy to increase. I replaced 1/4 cup of the sugar with granular Splenda with great results (I'll try 1/2 cup of it next time). Thanks for a wonderful recipe!
